bombhand posted:

I use stainless steel and generally don't have a problem. My method is probably far from ideal because I'm lazy and I settle for "good enough", but what I do is I pat my room-temperature steak very dry with paper towels, oil and season it, and then put it into a hot, dry pan. The steak will release from the pan on its own once it gets a sufficient sear on it. I finish with butter before resting (but after I've got a crust on both sides of the steak).

Steak purists will tell you that a good steak cooked properly does not need a condiment of any kind. I tend to agree, but if you like steak sauce, use what tastes good to you. I don't know if you're going to find great recipes for steak sauce in here as steak sauce is a way to make a lovely overcooked steak palatable, but if you haven't tried HP or A1, maybe do that. Or horseradish, I guess.